To make the onion and leek sauce: Pour the pistachio oil into a shallow frying pan over a moderate heat. Add the sliced onions and leeks and season with salt and pepper, stirring occasionally. After 5 minutes, add the sugar and continue to cook until they are completely soft and sticky. They should be soft enough to mash with a wooden spoon. Add the mint leaves and stir in the cream. Set aside to cool.

Remove the casing from the black pudding and let them sizzle in a heavy-based frying pan for about 10-15 minutes, with a drizzle of olive oil. Cook the black puddings until slightly crisp around the edges, tossing them around the pan so they cook evenly.

Cut the puff pastry into 4 equal pieces, making sure the pieces are big enough to wrap the black pudding. Put equal spoonfuls of the leek and onion mixture in the centre of the pastry, and repeat with generous amounts of the black pudding. Brush the edges with some a milk wash and seal the edges to make a parcel. Once sealed, transfer onto a baking tray lined with greaseproof paper.

Pierce the pastry with tiny holes, using a toothpick to let the steam out. Brush with a little milk wash and bake in the oven for about 30 minutes, until crisp and golden.

Serve warm, with an indulgent spoonful of artichoke jam.

From everyone who knows me, they will tell you my interests revolve around eating food and being surrounded by it, so what better place to live than in Spain. November 30, 2017 by Mistress of Spices | 0 comment

About Anisha

Anisha Mistry ~ Originally from Loughborough, UK now based in Spain, works as a freelance food and drink critic, specialising in food and lifestyle. Anisha is also a recipe developer and a regular contributor for the beacon, a lifestyle magazine and My Little Black Book for aspirational people, which she writes and shoots on a weekly and monthly basis.